This is a great menu line up for Father’s Day. It can double as a nice menu for a summer get-together of family meal.
On the Menu
Caprese Salad
Grass Fed NY Strip Steaks with Chimichurri Sauce
Chile-Zucchini Mash
Mashed No-tatoes (recipe in the book)
Core and Advanced Plan
This is a great zucchini recipe with a southwestern taste. Zucchini can often be bland and tasteless but this one is super flavorful and satisfying. It is super easy to make and can be on the table in about 10 minutes.
Serves 4
1 tablespoon grapeseed or coconut oil
2-3 organic zucchini, halved lenghtwise then sliced
1/2 onion, grated or finely chopped
1 4 ounce can diced green chiles, drained
1/4 teaspoon sea salt
1/8 tsp fresh ground pepper
dash cumin
1/2 cup organic (preferably raw) cheddar cheese
Heat oil in a large skillet then add zucchini and onion. Cook until soft and slightly browned (about 10 Min). Stir in chiles, salt, pepper, and cumin. Mash everything with a potato masher until chunky then stir in cheese.
Recipe adapted from Eating Well, Aug 2011
When you are switching from conventional beef to grass-fed beef, there are a couple of cooking secrets you need to know. Since grass-fed beef is much lower in total fat, it can become tough if not cooked properly.
Here are the basic tricks:
For the steaks, follow the above steps and cook to desired doneness. Let the steaks sit for about 5 minutes before serving to seal in the juices. Serve with Chimichurri Sauce (recipe in the Maximized Living Nutrition Plans book)
Remember, if you are going to grill your food, you should marinate it first. (See prior post about the dangers of grilling) This is a simple, tasty marinade that everyone will love.
Lime Marinated Grilled Chicken
4 boneless organic chicken breasts
1/2 cup lime juice
1/4 cup olive oil
2 tablespoons chopped cilantro
1/4 teaspoon granulated garlic
1/2 tsp sea salt
1/4 tsp black pepper
1/4-1/2 teaspoon crushed red pepper
Let marinate at least 30 minutes but the longer the better. Grill on medium heat, flipping frequently.
Marinated Kale Salad
1 bunch raw kale, chopped and de-stemmed
1/4 cup flax seed oil
1/3 cup lemon juice
1-2 tablespoons liquid aminos or tamari
sea salt and pepper to taste
Massage the liquid ingredients into the kale.
Nothing beats grilling out in the summer. However, grilling can add unwanted carcinogens to your meal. Smoke from the grill contains carcinogenic substances called polycyclic aromatic hydrocarbons (PAHs) which can coat your food. In addition, heterocyclic amines(HCAs), can develop in meat that is cooked over high heat. However, there are ways to mitigate these dangers. The best way is to marinate your meat. In fact, the American Institute of Cancer Research says marinating can reduce carcinogenic activity by 92-99%.
Some other tips are to cook at lower temperatures, flip often, never char your meat, and keep away from direct flame.
Marinating grass fed beef also makes it much more tender (as it is not as marbled) and gives it much more flavor.
Basic Grass Fed Beef Grilling Marinade
1/2 cup olive oil
1/2 cup apple cider vinegar or lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon pepper
Let marinate for at least 30 minutes but the longer the better.
This is one of my favorite summer salads. These tomatoes and basil came fresh from my garden which made them even more delightful.
Caprese Salad
Fresh garden roma tomatoes
1 bunch fresh basil
Fresh, raw mozzerella
Balsamic Vinegar
Olive Oil
Sea Salt
Pepper
Slice the tomatoes and mozzerella. Stack a tomato slice, a basil leaf, and a mozzerella slice. Drizzle with balsamic vinegar and olive oil and sprinkle with salt and pepper.
This is a great dish for summer. It is very versatile – you can serve it will grilled or broiled salmon, cod, or mahi mahi for an advanced plan option OR with sprouted grain tortillas for a core plan recipe.
For the Baja Slaw…
Slice very thin:
1 cucumber
1/2 head cabbage
2 tomatoes
1/2 large onion
1 red bell pepper
any hot pepper you like (jalepeno, poblano, etc)
Add:
1 handful fresh cilantro, chopped
Sea Salt and Pepper to taste
1/2 cup grapefruit juice
1/2 cup lime juice
Let marinate for at least 30 minutes for best flavor.
For the fish:
Season with salt, pepper, and chili powder and grill or broil to desired doneness.
For an aioli type dressing:
Homemade Mayonnaise (recipe in the Maximized Living Nutrition Plans book) with ground chipolte pepper.
NOTE: for the Core Plan, you can use a grapeseed oil based mayonnaise.
Advanced Plan: Put the slaw on a plate and top with fish and aioli
Core Plan: Put fish in a sprouted grain tortilla and top with fish and aioli
EatSmart Meals 
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